Bratt Pans for Frying, Braising, Stewing and Bulk Food Preparation

Deep frying pans and bratt pans are used in professional kitchens for frying, braising, stewing, preparing sauces, ragouts, side dishes and large batches of food. This equipment is suitable for restaurants, canteens, hotels, production kitchens and catering operations where stable preparation volume is required in one working vessel.

A professional bratt pan differs from a standard frying surface by having a deep bowl, controlled heating, high working capacity and convenient unloading of prepared food. When selecting this equipment, it is important to check not only the bowl volume, but also heating type, power, tilting mechanism, working depth, bowl material and connection requirements.

GS24.lv / Gastroserviss SIA supplies professional thermal equipment for HoReCa kitchens, food production and catering facilities in Latvia and the Baltic states. Before selecting a deep frying pan, check the installation space, electric or gas connection, extraction, workflow and compatibility with the existing thermal line.

Main selection parameters

• bowl volume and useful working capacity;
• heating type: electric or gas;
• power and heating stability;
• manual or mechanical bowl tilting;
• bowl material and resistance to intensive operation;
• lid, drain, thermostat and safety elements;
• equipment series and line depth: 700, 800, 850 or 900;
• access for cleaning, service and repair.

Related sections

• Stoves — for completing a thermal kitchen line with cooking zones.
• Deep fryers — for intensive frying in oil.
• Boiling pans, kettles — for liquid dishes and large-volume preparation.
• Pasta cooker — for pasta, cereals and products cooked in water.
• Line 700 and Line 900 — for selecting modular thermal equipment by line depth.

Before choosing a bratt pan, check

• available electrical power or gas connection;
• installation space and existing thermal line depth;
• extraction and service access around the cooking zone;
• food volume required per cooking cycle;
• staff requirements for unloading, cleaning and safety;
• service support and spare parts availability.

FAQ

What is a bratt pan used for in a professional kitchen?
A bratt pan is used for frying, braising, stewing, sauces, vegetables, meat, side dishes and large batch cooking.

How is a bratt pan different from a griddle?
A griddle is mainly used for surface frying, while a bratt pan has a deep bowl and allows larger-volume cooking.

What is more important: volume or power?
Both are important. Volume defines the batch size, while power affects heating speed and temperature stability.

When is a gas bratt pan suitable?
A gas model is selected where a suitable gas connection is available and high thermal output is required.

When is an electric bratt pan suitable?
An electric model is convenient where gas is not available or where connection to the existing electrical infrastructure is preferred.

Is a tilting mechanism necessary?
For larger volumes, tilting makes unloading easier and reduces manual work for staff.

Can a bratt pan be integrated into a modular line?
Yes, when the equipment matches the series, depth, height, connection and working zone layout.

Which series are commonly used for bratt pans?
Professional kitchens often use modular series 700, 800, 850 and 900 depending on workload and kitchen format.

What should be checked before installation?
Power, gas or electricity, ventilation, free space, service access and manufacturer installation requirements should be checked.

Is a bratt pan suitable for canteens and production kitchens?
Yes, it is suitable where large volumes of food must be prepared with repeatable results.

Are special accessories required?
Depending on the model, lids, bases, connection elements, drainage solutions or other installation parts may be required.

What is important for maintenance?
Access to working components, easy bowl cleaning, service support and spare parts availability are important.